DIRECTIONS
Mix wet and dry ingredients separately, then combine in a large bowl. Do not over-mix.

Ladle 4 ounces of batter per pancake onto a large griddle or into a nonstick pan. Cook over medium to medium-high heat until batter is bubbly over the entire surface of the pancake and underside is golden brown. Flip and continue cooking until golden brown. Plate and garnish with chopped pecans. Serve with whipped cream, butter and maple syrup. Makes 8, 8- to 9-inch pancakes